Idahoan® Chicken Broth Mashed Potatoes with Crisp Pork Schnitzel and Mushroom Gravy
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Cook time:
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Serves: 4
This easy pork schnitzel with mushroom gravy is a perfect complement to Idahoans delicious, mashed potatoes.
Ingredients
For the Schnitzel:
- Four boneless pork loin cutlets
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon fresh black pepper
- 3 eggs, beaten
- 2 cups panko breadcrumbs
- 1 cup vegetable oil for frying
For the Gravy and Potatoes:
- 4 slices bacon, chopped
- 1 small yellow onion chopped
- 16 ounces sliced mushrooms
- 4 tablespoons butter
- 4-tablespoons all-purpose flour
- 2 ½ cups vegetable or chicken broth
- 1-2 teaspoon balsamic vinegar, optional
- ¼ teaspoon black pepper
- Salt to taste
- 1 teaspoon fresh thyme, chopped
- 1 4-oz. Idahoan® Chicken Broth Mashed Potatoes
Instructions
For the Schnitzel:
- Preheat oven to 200°
- In a bowl or pie dish, combine flour, salt, garlic paprika and pepper. In a second dish add beaten eggs. In the third dish add the panko crumbs.
- Trim fat from the pork if needed. Between two pieces of plastic wrap or parchment pound the chops with the smooth side of a meat mallet until they are ¼ inch thickness.
- Lightly dredge each pork cutlet in the flour, shaking off any excess. Dip in the egg wash, then the panko, pressing to get as much panko attached as possible on both sides. Repeat for all pork cutlets
- Heat oil in a large shallow pan until hot, about 350° degrees. Cook one or two schnitzels at a time, moving the cutlets gently to prevent sticking. Cook 2-3 minutes per side until crisp and golden and cooked through. Transfer cooked schnitzel to a wire rack set over a sheet pan and keep warm in a 200° oven while cooking the remaining schnitzel, the gravy and potatoes.
For the Gravy and Potatoes:
- Cook bacon in a large sauté pan over medium heat until crispy. Stir occasionally. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Reserve 1 tablespoon of the bacon grease in the pan.
- Add the onions to the pan and sauté for three minutes until soft and slightly golden. Add the mushrooms and continue to cook another 5-6 minutes until mushrooms are tender. Transfer onion mushroom mixture to a plate.
- To the same pan on medium heat, melt the butter. Whisk the flour into the melted butter continually stirring for 1 minute. Slowly, while whisking; add the broth and cook over medium heat until thickened.
- Add the bacon, onion, and mushrooms back to the pan and stir until incorporated. Add seasonings and herbs. Add more broth if needed for desired thickness. Keep warm.
- Prepare Idahoan® Chicken Broth Mashed Potatoes following package instruction. Divide mashed potatoes into each bowl with one schnitzel and top with mushroom gravy. Serve hot.
